Tomato and Asparagus Soup with Pasta

Soup with pasta is a well-trodden way of adding bulk to a simple often light recipe. This tomato and asparagus soup takes advantage of both the pantry and the best of early summer ingredients. It is also a recipe that takes just 30 minutes to cook.

Portrait close up back lit image of a thick asparagus and pasta soup in a white bowl with herbs and parmesan cheese

Soup With Pasta.

Whether it be an Italian Minestrone Soup or a Hungarian Goulash soup, adding pasta to soup is just the right thing to do.

It often turns a lunch soup into a main course soup and that is firmly where this soup fits.

This soup perfectly combines old season store cupboard favourites like Orecchiette pasta and tomato passata with really exciting new season produce.

Wild garlic and Asparagus hitting the shelves really is a sign of summer sweeping in.

You may think that the addition of Anchovies is an odd one in this asparagus soup with pasta but it works. They add a real hefty depth of flavour without being fishy.

Portrait back lit image of a thick asparagus and pasta soup in a white bowl with herbs and parmesan cheese

Cooking With Asparagus.

Asparagus is often cooked as a side dish like I do with these confit duck leg bonbons.

I suppose that could be something to do with the cost and short growing season. But as I have asparagus growing in the garden I am a little more experimental in its use.

It also features in dishes as diverse as this cream of asparagus soup and this braised beef shin recipe.

I even puree it down to create a sauce for this ham and asparagus pasta recipe!

The key to cooking asparagus is the same as most vegetables, and that is timing.

You need to avoid overcooking it as it will go limp and soggy, it will also lose much of its flavour.

As a result, you need to cook quickly. It does not matter whether that is in liquid like this or over direct heat like a grill or BBQ.

Portrait overhead image of a thick asparagus and pasta soup in a white bowl with herbs and parmesan cheese
Tomato and Asparagus Soup with Pasta

Tomato and Asparagus Soup with Pasta

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This hearty tomato and asparagus soup with pasta is the perfect hearty yet relatively light summer meal. Ready to eat in just 30 minutes it packs a huge punch of flavour and require no real cooking skills.


  • 1 Tbsp Cooking Oil
  • 2 Anchovy Fillets
  • 100 g Onion
  • 500 ml Hot Vegetable stock
  • 50 ml White Wine
  • 200 ml Tomato Passata
  • 1/4 Tsp Tabasco Sauce
  • 100 g Orecchiette Pasta
  • 100 g Asparagus Spears
  • 50 g Wild Garlic


  1. Finely dice the onion, then slice the wild garlic leaves into 1cm strips and finely dice the stems.
  2. Prepare the asparagus by snapping off the woody section and cut into 2.5cm sections leaving the tips a little longer.
  3. Heat the cooking oil in a pan over a low/medium heat and add the anchovy fillets and onion and cook for 5 minutes, stirring continuously.
  4. Add in the wine, vegetable stock, Tabasco and passata and cook for 10 minutes covered with a lid, now is a good time to check for seasoning and add salt and pepper as required.
  5. Add the pasta and cook for 8 minutes or so, this will vary depending on the pasta. You want it to still be a little too al dente and it will finish off cooking with the asparagus and wild garlic.
  6. Stir in the asparagus and wild garlic stems and cook for 2 minutes.
  7. Remove from the heat and stir in the wild garlic leaves.


Serve with lots of fresh parsley and grated Parmesan cheese.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 266 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 3mg Sodium: 885mg Carbohydrates: 37g Fiber: 4g Sugar: 7g Protein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

19 thoughts on this Recipe:

  1. Ohhhhh! This really looks delicious! I never thought of using asparagus in soup like this. The flavors are perfect.

    • Thanks Julie… Asparagus was always an indulgence for me, until I started growing it and now use it much more freely and it is wonderful.

    • There really is no sub for the anchovies but you can omit them or possibly use vegetarian worcesteshire sauce althought that will add a different flavour profile bu one that should work.

    • It is a leaf so not a bulb but the flavour is very much like… Well garlic, I suppse it is a little bit milder but it is just garlicky in a leaf form ๐Ÿ™‚

  2. Yes, yes, yes, this is simply glorious! You can never have too many soup recipes, they are one of my favourite things to make. I need this in my life!

  3. Asparagus is the veggie of choice these days and this soup uses it perfectly. What a great way to get your veggies.

  4. I love asparagus but I’ve never put it in soup! (I did have it in risotto last night though!) This sounds yummy ๐Ÿ™‚

    • It is asparagus season for us and we make the most of it, infact we have asparagus risotto for dinner this evening ๐Ÿ˜€

  5. Lovely recipe as always Brian, I’m not really a fan of anchovies, tend to avoid them where possible, however your soup is really tempting me to give it another try. It looks extremely tasty, thank you for sharing!

    • Thanks Charla, anchovy is really not a dominant flavour, when cooked like this they sort of just melt and give a kind of ‘meaty’ substantive nature to a dish rather than an anchovy taste, I can’t stand them in salads or on pizza but as a seasoning they are up there as one of my faves.

Leave a comment